| 软枣猕猴桃酒精发酵饮料的研制 |
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| 引用本文： | 付哲,郑凤荣. 软枣猕猴桃酒精发酵饮料的研制[J]. 饮料工业, 2012, 15(7): 21-24 |
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| 作者姓名： | 付哲 郑凤荣 |
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| 作者单位： | 吉林农业科技学院食品工程学院,吉林省吉林市,132101 |
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| 基金项目： | 吉林农业科技学院2011年大学生科技创新项目 |
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| 摘 要： | 以软枣猕猴桃和啤酒花为主要原料，经发酵研制低度酒精发酵饮料。主要研究了软枣猕猴桃酒精发酵饮料的配方和工艺。通过L9（3^4）正交试验确定了该饮料的最佳配方为：软枣汁15％、啤酒花0．8％、白砂糖12％、柠檬酸0．10％；最佳发酵工艺条件为：酵母菌接种量0．10％、发酵温度20℃、发酵时间12h。
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| 关 键 词： | 低度酒精发酵 软枣猕猴桃 啤酒花 发酵工艺条件 |
Study on a fermented alcoholic beverage of Actinidia arguta |
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| FU Zhe , ZHENG Feng-rong. Study on a fermented alcoholic beverage of Actinidia arguta[J]. Beverage Industry, 2012, 15(7): 21-24 |
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| Authors: | FU Zhe ZHENG Feng-rong |
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| Affiliation: | (College of Food Science and Engineering,Jilin Agricultural Science and Technology University,Jilin City 132101,Jilin,China) |
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| Abstract: | Actinidia arguta and hops as the major raw materials were mixed and subjected to fermentation to make a low-alcohol fermented beverage.A study was carried out mainly on the formula and technology of the beverage.Through an L9（34） orthogonal test,the optimum formula was determined as:Actinidia arguta juice 15%,hops 0.8%,sugar 12% and citric acid 0.10%;and the optimal fermentation conditions as:yeast 0.10%,20℃ and 12 h. |
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| Keywords: | low-alcohol fermentation Actinidia arguta hops fermentation conditions |
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